SIMPLE CUCUMBER SOUP
The most simple yet one of the best soups I had so far. A simplified version of my mum's cucumber soup. No need for salt, pepper, or seasonings, just a good vegetable broth. I like to have it with a good slice of toasted bread and some good cheese.
Provided by virgi
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 40m
Yield 3
Number Of Ingredients 7
Steps:
- Melt butter with the oil in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter mixture until tender, 3 to 5 minutes. Add cucumber and zucchini slices; cook and stir until softened, 2 to 3 minutes. Pour vegetable broth over the mixture; bring to a boil, reduce heat to medium-low, and let simmer until the vegetables are cooked through, 20 to 25 minutes. Remove from heat and cool a few minutes.
- Pour soup into a blender no more than half full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts : Calories 150.5 calories, Carbohydrate 15 g, Cholesterol 10.2 mg, Fat 9.3 g, Fiber 3.6 g, Protein 3.4 g, SaturatedFat 3.2 g, Sodium 500.2 mg, Sugar 5.4 g
BULGARIAN CUCUMBER SOUP WITH WALNUTS
Walnuts are used in sweet and savory dishes throughout the Mediterranean. Along the Italian Riviera, a rich ricotta and walnut sauce traditionally is served with ravioli filled with greens. In Turkey, a thick, garlicky walnut sauce called tarator is served with cooked vegetables, much as aïoli is in the South of France. In France, walnuts are added to salads, breads and many desserts, and they are eaten fresh as well as dried - a great delicacy in the fall, just after the harvest. I've never encountered creamy, fresh walnuts in American farmers' markets, but if you know a walnut farmer, perhaps you could request some the next time they're harvested. Before the weather becomes too chilly for cold soups, try this one. Bulgaria once was well known for the number of centenarians in its population, which some scientists attributed to the daily consumption of Bulgarian yogurt. Now, both the yogurt and eating culture in this mountainous country have changed for the worse, and so have local lifespans.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, appetizer
Time 1h30m
Yield Serves four
Number Of Ingredients 13
Steps:
- Place the garlic in a mortar with 1/2 teaspoon salt, and mash to a paste.
- Place the yogurt in a large bowl. Stir in the oil, garlic and walnuts. Whisk in the water and the lemon juice. Add salt and freshly ground pepper to taste. Chill for one hour or longer.
- Meanwhile, season the cucumbers lightly with salt, and allow to drain in a colander for 15 minutes. Add to the yogurt mixture and stir together.
- If you wish, place an ice cube in each bowl, and ladle in the soup. Top with chopped walnuts, a drizzle of olive oil if desired, and a sprinkling of dill or mint.
COLD CUCUMBER-WALNUT SOUP
Provided by Nancy Harmon Jenkins
Categories easy, lunch, soups and stews, appetizer
Time 4h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Place walnuts on a baking sheet and toast in the oven 15 to 20 minutes. When cool enough to handle, rub walnuts between your hands to remove the skins. Chop walnuts coarsely and set aside.
- Mix together all the remaining ingredients in a large bowl. Taste for seasoning, adding more salt, pepper and/or lemon juice if desired. Then place anywhere from half to three-quarters of the mixture, depending on how thick or thin you want the soup to be, in the bowl of a food processor and process until very smooth. Return to the original bowl, add walnuts and mix well. Cover the bowl and refrigerate at least 4 hours before serving.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 7 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 733 milligrams, Sugar 15 grams
WALNUT SOUP
Steps:
- Preheat oven to 350 degrees. In a large saucepan, bring 1 quart water to a boil over high heat. Add the walnuts and boil, uncovered, 1 minute. Drain well. Spread the walnuts on a cookie sheet lined with aluminium foil. Bake 15 to 20 minutes, or until golden and fragrant. Cool on a rack. Place the cooled walnuts in a food processor or blender with 1/2 cup cold water and process until almost a smooth paste, scraping down sides of the work bowl. Add 1/2 cup cold water and process until almost smooth. In a 2-quart saucepan, whisk the rice flour and 1 cup water until smooth. Whisk in the walnut puree and 2 1/2 cups cold water. Heat over medium-high heat, whisking constantly, until mixture comes to a boil. Cut the brown candy into smaller pieces. Add the brown candy, reduce to low and simmer 10 minutes, whisking occasionally. The soup should be the consistency of a light cream soup. If mixture is too thick, whisk in up to 1/2 cup more water. Serve piping hot.
COOL CUCUMBER SOUP
Provided by Ellie Krieger
Time 20m
Yield 4 servings, serving size: 1 cup
Number Of Ingredients 7
Steps:
- In a blender, combine the yogurt, cucumber, scallion and dill. Pulse until pureed. Season, to taste, with salt and pepper. Ladle into individual bowls. Top each serving with 2 tablespoons of diced tomato, drizzle with 1/2 teaspoon of olive oil and garnish with a dill sprig.
- Excellent source of: Protein, Vitamin A, Vitamin C, Calcium
- Good source of: Vitamin K.
Nutrition Facts : Calories 130 calorie, Fat 2.5 grams, SaturatedFat 0 grams, Cholesterol 5 milligrams, Sodium 140 milligrams, Carbohydrate 17 grams, Fiber 2 grams, Protein 11 grams
COLD CUCUMBER WALNUT SOUP
Serve the walnuts on the side
Provided by Shirley Fentz
Categories Other Soups
Time 1h
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350*
- 2. Place walnuts on a baking tray and toast them in the oven for 15 - 20 minutes. Remove from the oven, coarsely chop and set aside
- 3. Combine the remaining ingredients in a large bowl. Transfer half of the mixture to a blender or food processer and puree. Continue with another half. Return puree to the bowl, combining with unprocessed ingredients. Mix in reserved walnuts.
- 4. Cover the soup and refrigerate for at least 4 hours before serving it.
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